Gluten-Free Skillet Cornbread

We say GF (Gluten Free) does not necessarily mean Gummy Food, and this cornbread recipe proves it. Light and moist with a tender crumb, it’s versatile as all get-out considering you can add in all kinds of fixins (jalapenos, bacon, cheese, etc.). Most importantly, it stands up to holiday stuffing recipes.

When making this cornbread as a base for holiday stuffing, we like to make it in muffin tins so we get more golden-brown crusty bits for texture. Come to think of it, cornbread muffins are a bit more festive and fun on the plate at any time of year.

Ingredients

1 1⁄2cups white cornmeal, finely ground

1⁄2cup rice flour

2teaspoons baking powder

1teaspoon baking soda

1teaspoon salt

1 to 2tablespoons sugar (when making the cornbread for stuffing, we suggest using the lesser amount of sugar)

Pat, where does it say add oil? Spray muffin tins with coconut or olive oil. One of the main ingredients is melted butter. Use unsalted because recipe calls for salt. Good luck. I make this all the time and use blueberries. Also, try to add onion with Cheddar cheese on top. Everyone eats the blueberry ones first. Frozen blueberries from Sam's club.